Hot Crawfish Dip

Crawfish are plentiful in Southwest Louisiana, and are used in several different dishes. This particular dip may be served in small individual pastry shells. See recipe on site for the easy to make pastry shells.

Ingredients

1/4 cup butter

1 - 2 medium onion chopped

2 bunches shallots chopped

1/2 medium bell pepper finely chopped

2 ribs celery chopped

2 cans cream of mushroom soup

1 pound peeled crawfish tails

red pepper cayenne to taste

2 minced garlic cloves

1 whole pimento chopped fine

Directions

Step 1

Peel, clean and chop crawfish into medium pieces.

Step 2

Step 3

Step 4

Heat for 20 or 30 minutes or until crawfish are cooked. Add pimento just before removing from heat. Serve with favorite crackers or chips. Crawfish may be substituted with 1 pound shrimp, 1 pound lump crabmeat or 3 dozen oysters.

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